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    Roast Beef with Gravy


    Source of Recipe


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    3 pounds beef chuck roast
    1/2 teaspoon seasoned salt
    3 cans cream of mushroom soup, condensed
    4 large potato
    4 large carrot
    12 small onions, spring

    Brown the roast in a large, oven proof skillet. Season with seasoned
    salt and pepper. Mix the cans of soup with 1/2 to 3/4 cup of water
    for each can used. You may use two cans if you are cooking a
    smaller roast. Coat the roast with the soup. Bake in a 350 degree
    oven for 1 hour. Cut up the vegetables that require longer cooking
    time and add at the end of the first hour. Bake another hour before
    adding the vegetables that require less cooking time and baking
    one more hour. Total baking time is three hours. If not using
    pearl onions, use fewer large onions, cut up. You may substitute
    other cream soups and add a greater variety of vegetables.

 

 

 


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